Step 1
In a medium bowl, whisk together flour, sugar and salt.
Step 2
Using a stand mixer with the paddle attachment, a pastry blender or your hands, add butter and combine; dough will appear very crumbly at this stage.
Step 3
Measuring one tablespoon of water at a time, mix to form dough, form into a ball and wrap the dough in plastic wrap. Chill for 30 minutes.
Step 4
Remove chilled dough from refrigerator. Cut dough in half. Place one half in between two pieces of parchment paper and roll out to ¼” thickness. Cut 6 rectangles with rectangular-shaped cookie cutter. Repeat for second dough ball.
Step 1
Add diced strawberries to a bowl. Mash with a fork and drain out any excess liquid. Reserve juice to use for glaze. Sprinkle berries with sugar and cornstarch; stir.
Step 1
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Step 2
Brush 6 dough rectangles with melted butter. Place 1 teaspoon berry filling onto the middle of each. Cover with remaining dough rectangles. Press edges together using the tines of a fork. Poke the top of each tart with a fork to create vent openings.
Step 3
Bake 20 to 25 minutes. Cool completely.
Step 1
In a small bowl, mix reserved strawberry juice with powdered sugar and stir until smooth. Add additional juice or water if glaze is too thick.
Step 2
Spoon glaze over the top of each tart. Smooth with back of spoon. Let dry completely.
Step 3
Store tarts in an airtight container for up to one week.
